South Indian Snap Beans
Author: 
Recipe type: Vegetable Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
 
Chopped cabbage or grated kohlrabi make delicious substitutions for the snap beans.
Ingredients
  • 1 ½ lbs. snap beans, green or wax, chopped into bite-size pieces
  • 1 ½ T oil, canola or coconut
  • ½ t black mustard seeds
  • 1 small onion, finely chopped (about a ½ cup)
  • ½ t kosher salt
  • 10 – 15 fresh curry leaves (optional)
  • ¼ t turmeric
  • 1 t paprika
  • Pinch or more cayenne pepper (optional)
  • 2 T shredded coconut (unsweetened)
  • ⅔ cup water or more as needed
Instructions
  1. Using a 12 or 14-inch sauté pan or skillet with a lid, heat the oil until hot. Add mustard seeds and sauté until they just start to pop. This is called tempering the spices.
  2. Once they pop, immediately add the onion, salt, curry leaves, turmeric, paprika and cayenne. Saute until the onion just begins to brown—5 minutes.
  3. Add beans and ⅔ cup of water. Cover and let steam until the beans are tender—about 10 minutes. (Add more water if necessary).
  4. Remove lid, add coconut and continue sauteing until all the liquid evaporates about 1 minute longer.
  5. Serve with rice and yogurt.
Notes
Unsweetened grated coconut can be found in the freezer section of any Indian grocery store. While you're there, pick up a small bag of black mustard seeds which have a slightly different flavor than brown mustard seeds. lastly, fresh curry leaves are a sort of herb from a curry tree grown in tropical climates only. Find those in the fresh produce section of the Indian grocery store.
Recipe by Local Global Kitchen at http://localglobalkitchen.com/south-indian-snap-beans/